Olive oil
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![Casaloste Olio Extra Vergine di Oliva]()
Casaloste Olio Extra Vergine di Oliva
This olive oil impresses with its fruity taste with a fine bitterness and a spicy, peppery note on the finish. It is characterized by aromas of fresh grass, green tomatoes and artichokes.
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![Fattoria di Rignana Olio Extra Vergine di Oliva]()
Fattoria di Rignana Olio Extra Vergine di Oliva
This olive oil has an intense flavor. Fruity freshness, of green olives and fresh grass, but also of artichokes. The taste is harmonious, with a spicy, slightly peppery note on the finish, giving it a pleasant sharpness.
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![Fontodi Olio Extra Vergine di Oliva]()
Fontodi Olio Extra Vergine di Oliva
Typical Tuscany! Fruity taste with slightly bitter and spicy nuances. This special balance of fruitiness, bitterness and spiciness gives Fontodi olive oil its unique and unmistakable flavor.
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![Gagliole Olio Extra Vergine di Oliva]()
Gagliole Olio Extra Vergine di Oliva
Freshly cut grass, green tomatoes, artichokes, green almonds - plus strong bitter notes and a spiciness like black pepper. Top quality, because the olives are harvested by hand and processed in our own mill on the same day.
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![Il Palagio di Panzano Olio Extra Vergine di Oliva]()
Il Palagio di Panzano Olio Extra Vergine di Oliva
Intense aroma of olives and artichokes, fruity nuances of green banana and grapes. Spicy pepper aromas and fruity taste, velvety and delicately spicy on the palate.
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![Le Cinciole Olio Extra Vergine di Oliva]()
Le Cinciole Olio Extra Vergine di Oliva
The organic olive oil from Le Cinciole has an intense green-golden color with a fine, fruity taste. Made from hand-picked olives, it has a light spiciness and fresh aromas - perfect for bread, burrata or to refine your favorite dishes!
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![Le Fonti Olio Extra Vergine di Oliva]()
Le Fonti Olio Extra Vergine di Oliva
Fruity and spicy aromas of artichokes, green apple, grapefruit, green tomatoes and black pepper. Velvety on the palate at first, but very typical on the finish: spicy and powerful.
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![Dario Cecchini Olio Extra Vergine di Oliva]()
Dario Cecchini Olio Extra Vergine di Oliva
The liquid gold from Dario Cecchini: an olive oil that no Tuscan kitchen can do without, because it brings the Mediterranean lifestyle directly into your kitchen. Ideal for salads, pasta, grilled vegetables or simply as a dip for fresh bread - this olive oil enhances every dish.
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![Monte Bernardi Olio Extra Vergine di Oliva]()
Monte Bernardi Olio Extra Vergine di Oliva
Aromatic scent of grass, artichoke, fruits such as bananas and apples, but also green tomatoes. Delicate pepper spice with a touch of vanilla. Strong, spicy and racy on the palate. Typical!
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![Poggio al Sole Olio Extra Vergine di Oliva]()
Poggio al Sole Olio Extra Vergine di Oliva
This olive oil has a slightly sweet, grassy aroma and hints of artichoke. The taste is mildly sweet, followed by a slight bitterness. Notes of green almond and a subtle spiciness round off the profile.
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![Rocca di Montegrossi Olio Extra Vergine di Oliva]()
Rocca di Montegrossi Olio Extra Vergine di Oliva
This olive oil smells of young artichokes, green apples, tomatoes and green bananas. The taste is velvety and smooth with a fine, delicately bitter note. The finish brings a spicy sharpness that gives the oil real depth and complexity.
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![Tenuta degli Dei Foho Fiorentino]()
Tenuta degli Dei Foho Fiorentino
High-quality olive oil from Tenuta degli Dei is fermented with fresh chilies (habaneros) to produce a spicy olive oil. It is supplied in a practical atomizer for perfect portioning.
Olive oil is a cultural asset
November marks the start of the traditional olive harvest in Chianti, as in the whole of Tuscany and central and southern Italy. It is a special event during which the bitter fruit of the olive tree is processed into the precious green gold that is indispensable in Italian cuisine. The harvesting and pressing of the olives is deeply rooted in the culture of the region and offers a fascinating experience that highlights the importance and value of this special oil.
A venerable tree with a rich history
The olive tree is not just a plant, but a symbol of wealth and power in the Mediterranean region. With over 1,000 varieties in the Mediterranean region and around 80 in Tuscany, the olive tree reaches impressive heights of up to 20 meters. Its silver-grey leaves and smooth bark lend the landscape a characteristic charm all year round. Olive trees are long-lived, but require patience as they only bear fruit after six to seven years.
The cold disaster of 1985
The winter of 1985 brought a devastating cold spell of up to minus twenty degrees for the olive trees in Tuscany. This cold, coupled with the wetness of previous rainfall, destroyed many trees. It was initially assumed that eighteen million of the twenty million olive trees in Tuscany were partially or completely frozen to death. However, radical pruning allowed the trees, which were thought to be dead, to recover and begin to sprout again. Today, the olive groves in Chianti are thriving again and it feels like everyone has their own trees or even rents some to produce their own Olio di Oliva.
What the olive tree needs
The olive tree is generally very robust, but requires specific care for optimum fruitfulness. Annual pruning in spring is essential, as most of the fruit grows on the fresh shoots. Every three to five years, more intensive pruning is carried out. The tree prefers loose, well-aerated soil that prevents waterlogging. A Mediterranean climate that is neither too hot nor too cold creates ideal growing conditions, and these conditions can be found in Chianti. However, the high altitudes in Chianti Classico are unusual for olive trees, which normally grow at much lower altitudes. But who knows, perhaps this is the secret behind the outstanding quality of olive oils from Chianti Classico.
"All olive oils at Nina in Chianti are 'Verified by Nina'. This means that you will only find olive oil in my online store that I am convinced is of the highest quality."
Manual work and patience
The manual olive harvest in Chianti, which traditionally takes place from the end of October to the beginning of December, is a particularly labor-intensive and time-consuming process. The olives are carefully stripped from the branches using special combs or rakes. Occasionally, an "electric hand" is also used to gently shake the branches in order to loosen the fruit without damaging the tree. This leaves the delicate olives unharmed. Large nets, which are laid out under the trees, catch the falling fruit. The olives are then cleaned by hand to remove leaves and other impurities. They are then packed into sturdy crates and usually taken to the oil mill on the same day to ensure the best possible quality.
From tree to oil
Once they arrive at the oil mill, the olives are thoroughly cleaned to remove leaves, twigs and other impurities. The fruit and pits are then ground into a thick, brown-green paste. This paste is carefully heated to preserve the valuable aromas and nutrients in the olive oil. In the next step, a centrifuge separates the solid components, such as the skins and seeds, from the liquid parts. This separates the oil-water mixture from the solid olive mass. In a further centrifugation process, the oil is finally separated from the water so that the pure olive oil is obtained in its most precious form.
A valuable foodstuff
The end product, the Olio Extra Vergine di Oliva, is the result of careful handwork and dedication. The green, grassy and slightly spicy olive oil from Chianti reflects the high quality and characteristics of the terroir. It is not only delicious, but also healthy, rich in unsaturated fatty acids and antioxidants, which offer a variety of health benefits. The green gold of Tuscany deserves to be treated and enjoyed with respect.
